This recipe is great for the “The Nine Days” a time of mourning during which we refrain from eating meat or chicken (aside from Shabbat) which are considered festive. The nine days begin with the month of Av (this year, nightfall of Sunday, July 23) and continue until the day after Tisha B’Av


I've included three different variations of deviled eggs. You can make one or all three, or put your own spin on them entirely. The process is the same for all, so I've included three sets of ingredients, but just one set of instructions.


Oh, and if you don't yet own smoked paprika, do yourself a favor and go out and buy some. I've used it to garnish all of these and it elevates them exponentially.

Traditional Southern Style Deviled Eggs:

  • 6 eggs
  • 3 tbsp. mayonnaise
  • 2 tsp. yellow mustard
  • 2 tsp. sweet pickle relish
  • salt
  • pepper
  • smoked paprika
  • fresh chives (optional)

Smokey Deviled Eggs:

  • 6 eggs
  • 3 tbsp. mayonnaise
  • 2 tsp. bbq sauce
  • 1½ tsp. soy sauce
  • smoked paprika
  • fresh chives (optional)

Classic Deviled Eggs:

  • 6 eggs
  • 3 tbsp. mayonnaise
  • 2 tsp. dijon mustard
  • 1 tsp. hot sauce (adjust to taste)
  • salt
  • pepper
  • smoked paprika
  • fresh chives (optional)

Directions:

  1. Place the eggs in a single layer in on the bottom of a saucepan. Cover with 1-2 inches cold water. Cover the pot and place it on the stove over high heat. Bring to a boil. As soon as the water boils, turn the heat off and let the eggs stay in the pot for 13 minutes. Pour out the hot water and fill the pot with cold water. Keep the eggs in the cold water until they have cooled.
  2. Gently peel the eggs and slice in half length-wise. Carefully pop out the yolks and mash them with the mayonnaise. Add the remaining ingredients and mix until smooth. Spoon the mixture back into the egg white halves. Garnish with smoked paprika and chopped chives. Optional: For the fancy swirl, transfer the egg yolk mixture to a small ziptop bag, cut off the corner, and squeeze out to fill.

Yield: Each recipe yields 12 deviled eggs